20160916_134334Starbucks makes a pretty delicious PSL; however, the homemade version is pretty darn good, and easy as well. Below is a big batch method, too, so you can make it on the weekend and enjoy all week long at work. Here’s what I did. I’ll also put a cheat recipe below if you’re short on time. Enjoy, fall is just 6 days away.
Pumpkin Spice Latte
Ingredients

  • 2 TBSP canned Pumpkin
  • 1/2 tsp pumpkin pie spice, plus a sprinkle for garnish
  • fresh ground black pepper
  • 2 TBSP granulated sugar
  • 2 TBSP pure vanilla extract, like penzeys
  • 2 Cups Whole milk, or whatever you like
  • 1-2 shots espresso, about 1/4 cup or coffee, I’m enjoying Valentine Coffee from Milwaukee
  • 1/2 cup heavy whipping cream, whipped until stiff peaks, or spray can whip topping

Equipment

  • Mixer, whisk
  • saucepan
  • wooden spoon
  • whisk
  • blender
  • espresso /coffee

Directions

  1. Heat the pumpkin and spice: in small saucepan over medium heat, cook the pumpkin with the pumpkin pie spice and a generous helping of black pepper for 2 minutes or until it’s hot and smells cooked. Stir constantly.
  2. Stir in sugar: add the sugar and stir until the mixture looks like a bubbly thick syrup
  3. Warm the milk: whisk in the milk and vanilla extract. Warm gently over medium heat, watching to make sure it doesn’t boil over.
  4. Blend the milk: carefully process the milk mixture with a hand blender (immersion blender works) until frothy.  (You could also steam the milk together if you’re espresso machine has a steam handle).
  5. Mix the drink: make the espresso or coffee and divide between 2 mugs, add the frothed milk. Top with whipped cream and pumpkin pie spice.

 
BIG BATCH TO REFIGERATE + USE DURING WORK WEEK:

  1.  To make 8 full servings: cook 1/2 cup pureed/canned pumpkin with 2 tsp pumpkin pie spice, 1/2 tsp pepper, 1/2 cup sugar.  Stir in 1/2 cup vanilla extract. To serve, blend 1/3 cup pumpkin spice mix with milk until frothy, add 1-2 shots of espresso. Top with whipped cream and serve.

CHEAT METHOD

  1. Make 2 cups of coffee or a double shot of espresso
  2. Take a 2-cup pyrex measuring cup and fill it full of 1.5 cups of milk
  3. Add the canned pumpkin, spices, sugar, vanilla to the measuring cup
  4. Whisk these ingredients together.
  5. Microwave for 30 seconds. whisk (if you have an espresso machine with steam arm, you could just steam all of these ingredients together rather than micorwave)
  6. Microwave for another 30 seconds
  7. Whisk more
  8. In two coffee mugs, add 1/2 the milk mixture from the microwave + your shot of espresso or coffee.
  9. Top with whipped cream and cinnamon
  10. Note: this method will taste similar, it will not have the exact consistency as heating things over the stove top, but this way works for me!